Swiss roll with chocolate cream

Ingredients for 1 servings:

• 120 g sugar
• 120 g flour
• 2 eggs
• ½ tsp baking powder
• 1 packet of vanilla sugar
• 3 tbsp milk
• 2 tbsp cocoa powder
• 600 ml whipped cream
• 3 packs of cream stiffener
• 1 packet of vanilla sugar
• 3 tbsp cocoa powder
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Beat the eggs with sugar and vanilla sugar until very foamy. Fold the flour, baking powder, milk, and cocoa powder into the foam mixture. Grease the baking tray and line it with baking paper. Spread the dough evenly on it and bake at 200 degrees Celsius for 10 minutes. Immediately loosen the edges and turn the sponge cake out onto another lightly sugared piece of baking paper. Once cooled, remove the top piece of baking paper. Whip the cream with cream stiffener and cocoa powder until stiff, drizzle in the vanilla sugar. Spread the chocolate cream over the sponge cake. Using the bottom piece of baking paper, roll up the sponge cake. Let the finished sponge cake cool in the refrigerator for about 60 minutes. Dust with powdered sugar before serving.